What treatment other than sulfuring can be used to keep fruit from darking?

Other than sulfuring, ascorbic acid (vitamin C) can be used to prevent fruit from darkening. It acts as an antioxidant, effectively inhibiting the enzymatic browning process. Additionally, lemon juice or vinegar, which contain citric acid, can also help to preserve the color of fruits when applied prior to storage or consumption. These alternatives offer a more natural approach to maintaining fruit freshness without sulfites.